Tomato Amore with Campfire Damper Bread

Tomato Amore with Campfire Damper Bread

A perfect campfire cook

Made with Mutti Tomato Paste

Double concentrated for a rich, vibrant tomato flavour, our tomato paste is the perfect addition to many dishes to add an intense tomato flavour.

cooking sketch 1h 15 min (COOK TIME: 45 min / PASSIVE TIME: 30 min)

cooking sketch Medium

4+ people


For the Tomato Amore:

  • 1 kg of sebago potatoes, thinly sliced to about 1mm thick (Hint: don’t wash them, you want to keep the starch on them)
  • 2 brown onions, skin removed and roughly chopped
  • 5 x 400 g tins of Mutti Cherry Tomatoes
  • 1 x 130g tube of Mutti Double Concentrated Tomato Paste
  • 2 whole Italian salami, sliced to 2 mm thick
  • 1 bunch green onions, sliced

For the bread sticks:

  • 3 teaspoons of dry yeast
  • 500 g strong bread flour
  • olive oil
  • salt to taste
Share the ingredient list

Tomato Amore with Campfire Damper Bread: Method

  1. Prepare your firepit. You will need a 20cm gap between the pan and the coals. You could use a raised grate or logs and bricks to make this gap. Light your campfire pit about 30 minutes to an hour before cooking.
  2. In a large bowl or clean surface, add flour and make a wheel in the center. Combine with yeast and 1 cup of warm water (you may need to add a little more water if too dry).
  3. Knead the dough for about 7 minutes until well combined and you can form a smooth ball. Cover and place near the fire to rise (not too close).
  4. In a paella dish or a large frying pan, layer the potatoes on the bottom. Scatter the brown onion and add the Mutti Cherry Tomatoes on top.
  5. Fill 2 (empty) Mutti Cherry Tomato tins with water and pour over the top. Squeeze in the whole tube of tomato paste . Scatter the salami around the edges and add the green onions. Season with salt.
  6. Place the paella dish on the fire and for about 30 minutes or until the potatoes are soft and the water has reduced to a thick tomato paste-like consistency.
  7. Collect sticks to wrap the dough around. Roll out pieces of dough to long rectangles (about 10cm long and 3cm wide). Brush each rectangle with a little olive oil and salt, then wrap around the stick and cook over the fire. This will take about 5 minutes as you rotate the stick to ensure a nice even color. Serve the dish with warm breadsticks.

Liked the recipe?

Review and share with your friends

Also made with: Mutti Tomato Paste

Choose country and language

Global site